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30 September 2010

This, my friends, is my paternal grandfather's specialty. We actually called him Tatay, which he prefered. This was always requested by friends and family during special occasions. He loved making it for people and I'm sure he especially loved watching people enjoying it.

Sapin sapin literally means "layer layer". There are different versions of this sweet dish. Some have more layers with different flavours (like jackfruit and sometimes pandan). His version only had two layers and it was very simple but it was authentic and, in my opinion, the best sapin sapin I've tasted. I love the stickiness of it and it wasn't too sweet. He liked to serve it with latik (fried coconut milk solids).

My Tatay taught my mother the recipe and she has taught me. I now share the recipe with you.

In a large bowl, mix the rice flour, water and sugar. Whisk out any lumps, ensuring the mixture is smooth. Pour half of the mixture into a large, well buttered tray. Place in a steamer (we used a large wok with a rack with a lid/foil) and steam for about 30 minutes until it has set.

Add the ube powder to the remaining mixture and whisk well. Pour over the cooked layer and steam again for another 30 minutes.

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comments:

Oh, thank you so much for sharing! I love all manner of kakanin and sapin-sapin is right at the top (it's also the reason I gain so much weight when I visit home!) For you and your family, this must be such a special dessert. 8-)